Lemon ice-cream with mustard fruits
- 100ml lemon juice
- 1 tbsp lemon zest, grated
- 200g caster sugar
- 500mL pouring cream
- Pinch of salt
- 150g mostarda di frutta or candied citron
A citrussy ice-cream is served with Italy's mostarda di frutta, candied fruits in a hot mustard syrup, available from good food stores.
Method
Mix the lemon juice, zest and sugar in a bowl. Leave for 30 minutes to macerate, stirring occasionally. Slowly add the cream and the salt, stirring well.
Strain into a shallow straight-sided plastic container to a height of 2.5cm and freeze. After 1 hour (or when the ice-cream has started to solidify) remove from freezer and stir vigorously with a fork to break up any crystals. Do this once more as it starts to freeze again, then allow to set.
To serve
Place the ice-cream in the refrigerator for 20 minutes to soften. Cut into squares with a hot knife or into rounds with a biscuit-cutter dipped in hot water, arrange on serving plates.
Top with the mostarda di fruitta or candied citron and serve.
Serves 6.
